Description
These Easy Salted Caramels are rich, buttery, and perfectly sweet with a touch of flaky sea salt on top. Made with simple ingredients like sugar, corn syrup, butter, and cream, this classic candy recipe yields soft, chewy treats that are ideal for gifting or satisfying your sweet tooth.
Ingredients
Scale
Caramel Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
Topping
- 1 teaspoon flaky sea salt (for topping)
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides. This overhang helps you easily lift the caramel out once set.
- Combine Ingredients: In a heavy-bottomed saucepan over medium heat, mix together the granulated sugar, light corn syrup, unsalted butter, and heavy cream. Stir gently until the butter has fully melted and the sugar dissolves into the liquid.
- Cook the Caramel: Bring the mixture to a gentle boil. Attach a candy thermometer to the saucepan to monitor the temperature. Continue cooking and stirring occasionally until the mixture reaches 245°F, known as the firm ball stage, which ensures the caramel will set properly.
- Add Vanilla: Remove the saucepan from heat, then stir in the pure vanilla extract evenly throughout the caramel mixture to enhance its flavor.
- Pour and Cool: Carefully pour the hot caramel into the prepared baking pan. Smooth the surface with a spatula to ensure even thickness. Allow the caramel to cool at room temperature for approximately 2 hours until fully set.
- Finish and Cut: Once set, sprinkle the top evenly with flaky sea salt. Using the parchment paper overhang, lift the caramel slab from the pan and place it on a cutting board. Cut into squares or rectangles as desired. Wrap each piece individually in parchment or wax paper for storage or gifting.
Notes
- Use a candy thermometer for accurate cooking to the correct temperature (245°F) to ensure perfect texture.
- Do not skip the parchment paper lining, as it makes removing the caramel much easier.
- If you prefer a less firm caramel, cook to a slightly lower temperature, but 245°F is ideal for firm, chewy caramels.
- Store wrapped caramels in an airtight container at room temperature for up to 2 weeks.
- Adjust the amount of sea salt on top according to your taste preference.
